Roast Aubergine with miso dressing

A great little dressing that would work well with a variety of veg and fish, here I've made it with roast aubergine as I seem to always have several in the fridge! It would work well with sprouted broccoli, pan fried salmon and a generous sprinkling of chopped chili.

4 aubergines
10 radishes

2 spring onions finely chopped
3 tbsp of chopped coriander
3 tbsp of toasted sesame seeds
a handful or rocket leaves
olive oil to drizzle

Miso dressing
3 tbsp of organic white miso paste
a knob of ginger
1 clove of garlic crushed
1 tbsp of good quality honey
3 tbsp of hot water ( or enough to loosen the paste to dressing/dipping consistency)

1. First of all pre heat your oven to 190 oc.

2. Cut your aubergines, I like mine in thick wedges, but whatever floats your boat. Aim for firm aubergines,  rather than the horrible spongy ones ( I keep those to bulk out tomato sauces).

3. In a large bowl, add your aubergine and toss in a little olive oil.

4. Place on a large baking tray, trying not to over crowd as your aubergine will steam rather than char slightly. ( This gives a better flavour and works a treat on aubergine).

5. Cook until soft and golden brown and charred in bits, around 30 mins  depending on the size you've chopped your aubergine.

6.  Meanwhile prepare all your other ingredients, ( coriander., toasted sesame seeds, spring onion and chopped radish) and set aside.

7. To make your dressing combine the miso paste, honey, garlic and ginger in a bowl, add some hot water to get a consistency that works best for you. Taste for flavour, adding more ginger and garlic if needed.

8. Pour into a bowl and set aside

9. When you aubergine is cooked add some seasoning and then add the coriander, toasted sesame, radish and spring onions as well as a handful of rocket leaves.

10. Pile onto plates and serve with the dressing drizzled on top or in a bowl.